Sunshine Salad: A Vintage Classic

Sunshine Salad – named for its cheery color and bright flavors – is a vintage salad recipe. I grew up eating this fruity concoction. My mother would serve it at family dinners and gatherings, and whenever I make it, it’s always a tasty blast from the past.

Molded gelatin salads aren’t nearly as popular as they used to be. I see recipes pop up from time to time, using whipped cream and all sorts of other sweets, but to me, Sunshine Salad is what a gelatin salad is all about.

Sunshine Salad was extremely popular for decades. My mother, and many other mothers, would make it in a Tupperware salad mold. When recreating these vintage recipes, I tracked down a similar mold from Amazon, but you could make this salad in any kind of serving dish.

A Brief History of Sunshine Salad

Sunshine Salad has its roots in the mid-20th century, a time when gelatin dishes were all the rage. With the advent of refrigeration in households, gelatin-based salads became popular for their bright colors and versatility. The dish, made with Knox gelatin, was a staple in community and church cookbooks during the 1930s and 1940s. The combination of citrus fruits, carrots, and the jiggly texture of gelatin made it a favorite, especially in the warmer months. The name “Sunshine Salad” perfectly reflects its vibrant, sunny appearance – a reminder of simpler times and carefree sunny days. 

Ingredients

• Knox gelatin powder – Unflavored.
• Cold water
• Boiling water
• White sugar
• Lemon juice
• Salt
• Crushed pineapple with juice
• Carrot
• Celery
• Can mandarin orange segments – Drained.

How To Make Sunshine Salad

1. Sprinkle the Knox gelatin over the cold water in a large bowl and let it stand for 2-3 minutes.
2. Pour in the boiling water and stir until the gelatin is completely dissolved.
3. Add the white sugar, lemon juice, and salt to the gelatin mixture, stirring until the sugar is fully dissolved.
4. Stir in the crushed pineapple (with juice) and the shredded carrots.
5. Fold in the diced celery and drained mandarin orange segments, ensuring they are evenly distributed.
6. Pour the mixture into a gelatin mold or a serving dish and refrigerate for at least four hours or until it is firm.
7. Unmold the Sunshine Salad onto a serving plate if using a mold, or simply scoop portions from the serving dish.

Step-By-Step Process

Chef Jenn’s Tips

• You can’t rush the setting of this salad. You can speed things up a bit by popping the canned fruit into the fridge overnight and by chilling the serving dish or mold. But give it at least 6 hours in the fridge to set up.
• For easy unmolding, briefly dip the bottom of the gelatin mold in warm water before turning it out onto a plate.

Menu Suggestions

Sunshine Salad pairs wonderfully with a variety of dishes. For a light and refreshing meal, serve it alongside grilled chicken or fish. It also complements picnic favorites like sandwiches, deviled eggs, and cold pasta salads. For a touch of elegance, consider serving Sunshine Salad as part of a brunch spread with quiche and fresh fruit.

Storage

Store any leftovers of your Sunshine Salad in an airtight container in the refrigerator. It will keep well for up 4-5 days. If you wish to prepare it in advance, you can make the salad and store it in the mold for up to 24 hours before serving. Freezing is not recommended, as the texture of the gelatin will be ruined upon thawing.